Candied Pumpkin Recipe

Candied Pumpkin Recipe

4
Rachel 0

"This is a delicious way to use fresh pumpkin."
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Ingredients

40 m servings 115 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Reviews

4

Since I had 6 cups of white pumpkin, I used it, while keeping all the other ingredients the same. The recipe was easy to follow. The two hours of mellowing time helped the flavors blend. I'm d...

Followed recipe except I substituted a tsp of pumpkin pie spice in place of the other spices. Came out great texture, great flavour, although I wish it had more pow.

It is easy and works well over fruit, pound cake or ice cream. I added a little salt to offset all the sweet of the sugar. I didn't have maple syrup so I used brown sugar which is made with map...